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Bammar Doulla Pithe

January 27, 2020 By Maumita Paul 1 Comment

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Doulla PithePin

Even after the euphoria of Sankranti, the celebration of Mother Earth and her produce, is long over, the craving for pithe and payesh in our household continues unabated.
Enough to annoy Maa such that Grandma needs to play the pacifist.
The gur season shall soon get over Bouma, Grandma reasons, let them savour these delicacies to their hearts content.
And given that consensus is onerous to come by, (if I ask for my favourite Gokul Pithe, Dada insists on Sujir Doodhpuli and Bapi, who for once doesn’t hesitate lending support to our pithe-puli clamours, sticks to the classic Doodhpuli), the kitchen continues to work on an overdrive, whipping up a veritable feast of these winter delights every other day.

But then, one day, the nolen gur does run out.

Manikkaka is dispatched to the market to scout for any shop that still has that last kolshi of the coveted nolen gur. But when he returns mid morning with a sullen face, I am quick to realise that the mission has been unsuccessful.
Didi is then sent to check with neighbours. If any of them has a little nolen gur that they can spare. That too draws a blank.

But who shall explain to a nine year and an eleven year old that it shall need to be a year’s wait before the nectar is available again.

But Grandmas are endowed with infinite wisdom and no crisis whatsoever is compelling enough to subdue them.
Let me make a new pithe today for the two of you, she consoles, something that you have never savoured earlier.

Doulla PithePin

The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.

It took me years to realise that Grandma had improvised over the classic Doulla Pithe, where the rice flour is cooked in jaggery water to make the dough.
But when smiles of the two people, most precious to her, are at stake, poetic licences as these are more than permitted.

So when S returns home with a request for pithe, I let nostalgia wrest control. I return to the halcyon days in Karimganj and make Grandmas version of Doulla Pithe, with the surprise of a patali nibble hidden in the rice flour case.
Far better than lava cakes, comes the verdict.
And I am beaming like a Cheshire Cat.

So what is Sankranti is over ?
If you are as zealous a fanatic about your pithe puli as I am, do give this version of Doulla Pithe a try.
Enjoy !!!

Doulla PithePin

Bamma'r Doulla Pithe

Bamma'r Doulla Pitha. Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Bengali

Ingredients
  

For the rice dough balls

  • 1 cup rice flour for best results use freshly ground atop chal
  • 1/2 cup khejur patali or date palm jaggery grated
  • a pinch of salt
  • ghee for greasing

For the kheer

  • 2 lit whole milk
  • 1/3 cup nolen gur or liquid date palm jaggery

Instructions
 

For the rice dough balls

  • Pour 1.25 cups of water in a heavy bottomed pan, add a sprinkle of salt, bring to a boil. Lower the flame, add the rice powder to the boiling water while stirring continuously with a spatula for 30 seconds. If it gets too dry, feel free to splash a little water and mix. Switch off the flame, give it a standing time of 10 odd minutes.
  • Take the rice mixture on a greased plate, while it is still warm and just comfortable enough to handle, knead well to form a smooth dough. Cover with a wet cloth, keep aside.
  • Tear off a small dough ball from the rice flour dough, press it gently in the middle using your thumb to form a small round cup.
  • Place a small portion of the grated jaggery in the middle of the cup. Very gently bring the edges of the dough cup together to cover the jaggery and make a round ball with your palms, ensuring there are no cracks.
  • Repeat the same for rest of the dough, keep the stuffed dough balls aside.

Assembling the Doodh Doulla Pithe

  • Pour the milk into a heavy bottomed saucepan, let it simmer over a low flame till it reduces to little more than one third in volume. Stir frequently.
  • 
Gently add the dumplings one by one into the milk. Cook over a low flame for about 10-12 mins.
  • Stir the milk very carefully, just a couple of times. 
Switch off the flame, add the nolen gur. Feel free to add more nolen gur if you want it sweeter. Give it a gentle stir.
  • Serve either warm or at room temperature.

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Filed Under: Bengali Recipes, Desserts Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Winter Recipes, Daant Pitha, Date Palm Jaggery, Doodh Doulla, Doulla Pitha, Doulla Pithe, Food Photography, Indian Food Photography, Liquid Date Palm Jaggery, Makar Sankranti, Makar Sankranti Pithe, Myara Pitha, Nalen gur, Nolen Gur, Pitha, Pitha Photography, Pitha Recipes, Pithe, Pithe Photography, Pithe Puli, Pithe Recipes, Puli pithe, Sankranti, Sankranti special, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen

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Reader Interactions

Comments

  1. D

    January 28, 2020 at 4:37 am

    Hi Can you please tell me the procedure to prepare fresh rice flour with atop chaal?

    Reply

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Of late, Grandma would occasionally give in to sna Of late, Grandma would occasionally give in to snatches of emotional upheavals. Reminiscing more and more of her home in sylvan Sylhet.
Chachi was our neighbour. Born in Bikrampur near Dhaka. Married to a trader family in Sylhet. She brought with her to Sylhet the delectable Bibikhana Pitha from her home town. And every year she would lovingly welcome winter, the new harvest, the fragrant rice and the notun gur with her Bibikhana Pitha.
So here it is, the incredibly delicious Bibikhana Pitha. From Bikrampur in Bangladesh. 
Bliss !!! 
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If you want to try this recipe , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #glutenfree #creatingmemories

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